Ownership: Ross & Robyn Wilson
Hectares under vine in the Yarra Valley: 13
Tonnes of Yarra Valley fruit crushed per year: 28
Winemaker: Dominique Portet
Distributor: Woods Wines
Wine Styles produced: Chardonnay, Pinot Noir, Rose, Cabernet Sauvignon, Shiraz 

The Medhurst Story

Medhurst Wines is the realisation of the long held and shared vision of Ross and Robyn Wilson to own a property in the Yarra Valley and produce high quality wines. Ross was CEO of Southcorp and drove the company’s acquisition of Penfolds, Lindemans and Wynns some 15 years ago. He has remained passionate about wine ever since.

Having jointly decided on the Yarra Valley for reasons including being the area in which Robyn spent her childhood, it’s Australian and international status as an excellent cool climate wine region and its incredible beauty, they spent years looking for the perfect site.

The Medhurst Vineyard was chosen because of its favourable microclimate, north facing slopes, good drainage and magnificent aspect. It was planted in 2000 with chardonnay, pinot noir, cabernet sauvignon and shiraz.

With the sole objective of making the best wine possible, careful vineyard management ensures yields are low, averaging two tonnes per acre and providing intensely flavoured fruit.

Each parcel of fruit receives the same care and attention in the winery as in the vineyard. New and older French oak is used after considering the potential for each parcel. The wines that result are released only when they are ready and are of the standard to which Medhurst is committed. At all times quality is paramount.

As well as each of the varieties grown – chardonnay, pinot noir, cabernet sauvignon and shiraz – Medhurst makes a rose from its low cropped cabernet and shiraz fruit.

With 13 hectares planted, quantities are limited but the passion and care that goes into the wines is boundless.

The Wilson family are committed to Medhurst. It’s a long term journey and as the vines age the wines will continue to evolve. They will always be the best wines that can possibly be made from the Medhurst vineyard.

Tasting notes on current Medhurst wine releases

All fruit is grown on our Medhurst vineyard from the I10V5 clone. After hand picking, the grapes were crushed, chilled and gently pressed. The racked juice included light lees and was fermented with CY3079 yeast in tank initially, then transferred to French oak barriques to complete fermentation. Wine remained on lees in barrel for eight months. The wine was bottled in February 2005 with stelvin seals.

This wine is a pale straw colour. Nose of ripe peach and stonefruit with creamy butterscotch notes. Soft and full palate, excellent oak balance with good persistence and length.

pH: 3.34
TA: 5.5g/l
Alcohol: 14.1% by volume

2005 MEDHURST ROSE

Fruit is from the PT23 shiraz clone and the SA125 cabernet sauvignon clone grown in our Medhurst vineyard. The grapes were hand picked at night at low temperatures. The clear racked juice was cool fermented in tank with EC 118 yeast. The wine rested on lees for two weeks after ferment before being blended. It was bottled in July 2005 with stelvin seals.

The result is a beautiful pink wine with subtle golden tones. A  Provencal style with strawberry and raspberry flavours and a long, dry finish. 

pH: 3.3
TA: 6.3g/l
Alcohol: 14.0% by volume

2004 MEDHURST PINOT NOIR

Fruit is grown from the MV6 clone in our Medhurst vineyard. The grapes were hand picked and crushed to an open fermenter, yeasted with RC212 and fermented on skins before pressing.The wine matured in French oak barriques for 10 months completing malolactic fermentation and was bottled in February 2005.

The wine is a ruby red colour. Nose of smoky, spicy oak and dark cherry fruit. Rich, fruit driven generous palate with fine tannins and excellent mouthfeel and texture.

pH: 3.35
TA: 6.0g/l
Alcohol: 13.5% by volume

2003 MEDHURST CABERNET SAUVIGNON

Fruit is from the SA125 clone grown in our Medhurst vineyard. The grapes were hand picked and crushed to a closed fermenter, yeasted with BDX and fermented on skins for 13 days before pressing. The wine matured in new and one year old French barriques for 10 months to complete malolactic fermentation. Selected barrels were then matured for a further seven months in oak to enhance complexity before bottling in August 2004.

The wine is a deep inky red colour. Nose of lush blackcurrant, chocolate and allspice. The palate has firm tannins supporting ripe berry flavours and savoury oak with a full, round and long finish.

pH: 3.3
TA: 7.3g/l
Alcohol: 13.6% by volume

2004 MEDHURST SHIRAZ

Fruit is from the PT23 clone which is grown in our Medhurst vineyard. The grapes were hand picked and crushed to an open fermenter, yeasted with Lalvin Gre and fermented on skins for 12 days before pressing. The wine matured in a range of French barriques for 15 months completing malolactic fermentation. It was lightly fined before bottling in July 2005.

This wine is a dense red-purple colour with aroma of spicy, ripe fruit with charry oak and dark plum notes. It is intense and viscous on the palate, exhibiting fine, silky tannins to finish.

pH: 3.45
TA: 7.0g/l
Alcohol: 14.5% by volume